There comes a time in the summer when you just have too many zucchini and summer squash and you’ve run out ways to grill, roast, fritter, and generally eat them. Enter Myers & Chang At Home’s “Sichuan Zucchini and Summer Squash.” In our version of this vegetarian main dish, I choose to modify the recipe to include seasonings and sauces that are easier to find at our local grocery store. It will definitely kick up your usual zucchini stir fry.

• 1 Tbs butter
• 1/2 cup of pepitas or sunflower seeds
• 1 Tbs sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 6 medium summer squash and/or zucchini, sliced into 1/4 inch rounds
• 1/4 cup vegetable/canola oil
• 10-15 Thai basil leaves, roughly chopped

Stir Fry Sauce:

• 2 cloves of garlic
• 1 shallot, roughly chopped
• 1/4 cup chili garlic sauce
• 1/3 cup veg/canola oil
• 1/4 cup rice vinegar

Topping: In a small skillet, add butter to melt over medium-high heat, then add pepitas, stirring for 2-3 minutes as they start to brown and crisp. Add sugar, salt, and pepper and continue to stir for another 5 minutes until they are browned. Set aside on a plate to cool.

Make the stir fry sauce: Add all ingredients to a blender and blend until combined and garlic and shallots are finely chopped. Set aside

Stir fry: Add 1/4 cup oil to wok or large skillet over high heat. Wait until it shimmers, then carefully add in the chopped summer squash and zucchini. Keep stirring for 5-7 minutes until they are charred, then add the stir fry sauce. Toss to coat well and allow squash to simmer for ~ 1 minute to thicken sauce. Turn off the heat and stir in the Thai basil leaves. Mix in the pepitas and serve over rice.